This Creamy Chicken Enchilada Soup is honestly the perfect soup for any occasion, but it is especially perfect for those busy weeknights when all you want is to come home to a delicious meal that’s ready to eat! This recipe also makes a decent amount of soup, and we always have leftovers which is a plus because I could eat this soup every day, it’s that good!
To make this delicious soup you will start by placing two large chicken breasts in the bottom of your crock pot, add diced onions, minced garlic, and sprinkle a packet of taco seasoning on top. Next, add a can of undrained petite tomatoes, undrained Rotel, a can of drained corn, drained black beans, enchilada sauce, and chicken stock. Stir to combine all of this and cover. You can cook this on high setting for 4 hours or low setting for 8 hours.
Once the soup is finished cooking, you will need to remove the chicken breasts and place them into a large mixing bowl. Use a hand mixer to shred the chicken breast and add it back to the crockpot once shredded. Last, add the taco blend cheese and cream cheese to the crockpot and allow 5-10 minutes for the cream cheese to melt. Stir to combine until the cream cheese has fully melted and no lumps are present. Serve with corn chips and enjoy!
Ingredients
- 2 large boneless chicken breast
- 1 medium yellow onion diced
- 1 teaspoon minced garlic
- 14.5 ounce can petite diced tomatoes
- 15.25 ounce can while kernal corn drained
- 10 ounce can rotel tomatoes & green chilies
- 15.25 ounce can black beans drained
- 4 cups chicken stock 32 oz carton
- 1 packet taco seasoning
- 8 ounce enchilada sauce
- 4 ounces cream cheese ½ block
- 1 cup taco blend shredded cheese
Instructions
- Place chicken breast in bottom of crock pot, add onions, minced garlic, and sprinkle packet of taco seasoning on top. Add can of petite tomatoes, Rotel, drained corn, drained black beans, enchilada sauce and chicken stock. Stir to combine and cover. Cook on high for 4 hours or low for 8 hours.
- Once finished cooking, remove chicken breast and place into a large mixing bowl. Use a hand mixer to shred the chicken breast and add back to crockpot once shredded. Add taco blend cheese and cream cheese to crockpot. Allow 5-10 minutes for the cream cheese to melt and stir to combine. Serve with corn chips and enjoy!
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